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Chicken Parmesan Sheet Pan Meatloaf

This recipe takes everything we love about chicken parmesan and turns it into an easy family dinner.Ground chicken stays tender thanks to the milk and breadcrumbs, while vegetables blend right into the meat mixture. Even picky eaters usually don't notice all the extra nutrition tucked inside. The tomato topping gives it those familiar Italian flavors, and it's delicious served with roasted vegetables or pasta.

Ingredients

Meatloaf

  • 2 eggs
  • 1 cup milk dairy or your favorite alternative
  • 1 cup Italian breadcrumbs
  • 1 teaspoon oregano or italian seasoning
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1 teaspoon ground black Pepper
  • ½ yellow onion finely chopped
  • 2 pounds ground chicken

Optional vegetable add-ins:

  • 1 cup frozen spinach or chopped kale
  • ½ cup shredded carrots
  • 2 Roma tomatoes finely chopped
  • 1 bell pepper finely chopped
  • 1 medium zucchini shredded

Topping:

  • Tomato sauce or pasta sauce
  • 1 tablespoon Italian seasoning

Instructions

  • Preheat oven to 400 degrees.
  • Spray a 12 x 18 sheet pan with cooking spray.
  • Crack the eggs into a large mixing bowl and whisk.
  • Stir in the milk, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper.
  • Fold in any vegetables you'd like to use, making sure they're chopped small.
  • Add the ground chicken.
  • Using clean hands, gently mix until everything is evenly combined.
  • Press the mixture evenly into the prepared sheet pan.
  • Stir together the tomato sauce and Italian seasoning, then spread over the top.
  • Bake for 20 to 25 minutes, or until the internal temperature reaches at least 165 degrees.
  • Let rest for about 5 minutes before slicing.

Notes

If you're serving pasta, plan on using two jars of pasta sauce so there's plenty for both the meatloaf and noodles.